Food Structure
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Abstract
The microstructure of portein/lipid gels produced by heat treatment of whey protein stabilized oil-in-water(O/W) emulsions was studied. Scanning electron microscopy as well as transmission electron microscopy was performed on glutaraldehyde/osmium tetroxide fixed, and critical point-dried samples. Microstructure analysis showed that in the case of homogenized O/W emulsions, extensive coating of the fat globule surface with coagulated protein led to a "cauliflower - like" structure. In such gels, uncoated fat globules having smooth surfaces were not present. This specific microstructure was not obtained with protein/lipid gels in which whey protein was added in the continuous phase and mixed with a O/W emulsion stabilized by lecithin.
Recommended Citation
Jost, R.; Dannenberg, F.; and Rosset, J.
(1989)
"Heat-Set Gels Based on Oil/Water Emulsions: An Application of Whey Protein Functionality,"
Food Structure: Vol. 8:
No.
1, Article 5.
Available at:
https://digitalcommons.usu.edu/foodmicrostructure/vol8/iss1/5